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1
Preheat the oven to 375 degrees F. Rub the potatoes with the oil and season generously with kosher salt.
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2
Place on a baking sheet and bake until the potatoes are very tender on the inside and crisp on the outside, about 1 hour, 15 minutes.
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3
Let stand 5 minutes.
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4
Meanwhile, heat the butter in a large nonstick skillet set over medium heat.
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5
Add the leeks and season with salt and pepper, cook until soft, about 6 to 8 minutes.
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6
Add the garlic and thyme and cook until fragrant, 1 minute.
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7
Cool slightly.
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8
Cut lengthwise, opening down the center of each potato, stopping about 1-inch from each end.
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9
Scoop out the insides into a large bowl, keeping about 1/4-inch shell of potato next to the skin.
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10
Add the leek mixture, cream cheese and milk to the potato and mash well with a fork until combined but slightly chunky.
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11
Stir in the chopped parsley.
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12
Spoon the filling back into the potato shells, about 1/2 cup of filling for each potato and place back on the baking sheet.
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13
Bake until heated through and the tops are lightly browned, 20 to 25 minutes.
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14
Garnish with extra parsley.
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15
Per serving: Calories: 267 ; Total Fat: 8 grams; Saturated Fat: 4.5grams; Protein: 8 grams; Total carbohydrates: 41 grams; Sugar: 6 grams; Fiber:3 grams; Cholesterol: 22 milligrams; Sodium: 310 milligrams
